Amma's chutney recipes

 

 Vini's coriander chutney

Saute (for 1 bunch coriander, 2 to 3 tomatoes) coriander, tomatoes, ginger and green chillies in a little oil.  Then grind.  Good in sandwiches.

 Pudina Chutney

Heat oil.  Add 1 tsp channa dal and 1 1/2 tsp urad dal.  Then add 10 small onions or 1 large onion, 4 small cloves garlic, a small piece of ginger, 3 green chillies, small piece of tamarind.  Saute well, then add 1 1/2 cups pudina leaves.  Saute for 2 mins, then add 4 tbsps of coconut.  Add salt and grind.  Temper with mustard and urad dal.  

Curry leaf chutney

Ingredients 

1 bunch curry leaves

10 small onions or 1 big onion

4 red chillies

Salt

2 tsp Tamarind

Mustard seeds and urad dal, 1/2 tsp each

Grind curry leaves with salt, red chillies and tamarind with a little water.  Slice the onion into small rounds.  Heat oil.  Add mustard, urad dal.  Then add onion.  Then paste, heat for a little bit.

 Chithi's Beet pickle

Chop beets finely.  

Heat sesame oil, add some methi seeds.  Remove them when toasted.

Add curry leaves, chilli, sambar and turmeric powders.  Then add beets and salt.  Let the beets cook well.  

Turn off heat and add vinegar/chilli vinegar.

My friend Anu's recipes

Dosa

Soak 1/2 cup Poha

Rice 1 cup
Urad dal 1/4 cup
Methi seeds 1 tsp

Soak the above 3 together for 4-5 hrs.

Grind poha first for 5 mins and then add the rice mixture and salt and grind.

Keep for fermenting.

Pudina chutney

For 1 cup coconut, use 15 pudina leaves.

In a little oil, fry urad dal, green chilli or red chilli and pudina.

Grind the above with coconut, tamarind and a little cilantro.  Temper with mustard seeds.

Moong dal paratha

1/2 cup moong dal soaked for 3 hrs
Jeera 1 tsp
Dhania powder
Chilli powder
Fennel seeds
Hing
A little crushed kasuri methi
A little oil
Whole wheat flour

Mix the above and knead into dough.

Pudina Chutney

2 handfuls of pudina leaves

One small onion - chopped

One big tomato

1 tbsp grated coconut

Green chilli/red chilli per taste

Hing

½ tsp tamarind paste

A small piece of jaggery

Heat oil.  Burst urad and channa dal.  Add hing. Add onion and
chilli.  Saute. Then add tomato, coconut, tamarind and jaggery
and salt to taste.  Turn off the gas and add pudina leaves.
Once cool, grind.

Note:  Can saute baby potatoes with the pudina chutney

Groundnut Chutney

Ingredients

Raw peanuts
Onion
Tomatoes
Tamarind
Salt
Cilantro
Red chillies
Coconut
Oil, mustard

1. Steam the peanuts.
2. Sauté the chillies.
2. Grind all ingredients together.
3. Burst mustard and sauté the above mixture.

Beet root Chutney

Ingredients

Beet root
Coconut
Onion
Cilantro
Red chillies
Jaggery
Hing, salt, oil

1. Sauté onions. Add beet root, coconut, and red chillies. Sauté for a bit.
1. Grind together beet root, onion, chillies, coconut, tamarind, jaggery and cilantro.
2. Heat oil and burst mustard. Sauté the above mixture.

Onion Chutney

Ingredients

250  gms onions
5 red chillies
Tamarind ( lemon size)
Jaggery
1/2 tspFenugreek
Salt, oil, mustard

1. Fry fenugreek and chillies in some oil.
2. Grind onions, fenugreek, tamarind.
3. Heat oil. Add mustard.
4. Add the paste above, salt, jaggery and stir for about 15 mts.

Amma's Carrot Chutney

Another one of my favorites.

Healthy chutney

Cabbage 1 cup
Onion 1
Tomato 1
Tamarind paste 1 tsp
Coconut 1tsp
Green chillies 2

Roast all the ingredients in a little oil and grind. Good with idly, dosa, rice etc.

Healthy Chutney

Ma got this chutney recipe from some magazine.


Healthy Chutney

 
1/2 coconut, grated
4 tomatoes
5 garlic pods
10 small onions
1 sprig curry leaves
handful coriander leaves
small piece of ginger
1 green chili
1 carrot, peeled and grated
hing
1/2 cup roasted bengal gram (pottu kadalai)
salt
oil

Fry onion and garlic in little oil. Add green chili, ginger and carrot.  Once carrot is cooked, add tomato and hing and fry till tomato becomes soft. Add the roasted channa dal and fry until light brown. Add coconut, curry leaves and salt and mix well. Keep aside and cool. Grind to a smooth paste, adding little water.

Coconut chutney

I made coconut chutney for lunch for K and everyone at his work loved it. He took it with idlis. When I make idlis it always comes out hard. I have tried everything - adding fenugreek seeds, poha, boiled rice but nothing works. Each time, I  gave some excuse or the other - too cold so batter is not fermenting well or boiled rice is not good etc. but I would never admit that I just cannot make soft idlis. K asked me to give up trying but D loves mini idlis so I keep making idlis hoping each time that "this time" the idlis will be perfect. Have not been successful so far. This time I asked Ma to make the batter (secretly hoping that the idlis will turn out hard so my excuses are valid) but what do you know, the idlis came out soft and fluffy! Hmmm, maybe K is right.....

Coconut chutney

1 cup coconut gratings
1-2 green chilis (depending on how spicy you want it)
1" piece ginger
3 tbsps curd
1 sprig curry leaves
mustard seeds
oil
salt, to taste

Grind the coconut, ginger and green chilis with little water to a smooth paste. Empty into a bowl, add curd and salt and mix well. In a small kadai, heat oil. Add mustard seeds. When it splutters, add curry leaves. Add this to the chutney.

Chutneys

Cabbage chutney

Cabbage ¼ kg, chopped
Oil 4 Tbsp
Tamarind juice ½ cup
Onions 2 big
Fenugreek seeds 1 Tbsp
Mustard seeds 1 Tbsp
Asafoetida
Turmeric powder
Garlic
Salt to taste
Coriander leaves

Heat oil. Add chopped cabbage and stir every 2-3 minutes.
After it gets softened keep aside.
Fry all the spices.
Grind spices first, and then add cabbage and tamarind juice. Add salt.
Garnish with coriander leaves.

I have about 10-15 recipes for tomato chutney alone. Amazing how many chutneys one can make with tomato and how different each tastes. Made the instant tomato chutney yesterday after a long time. This chutney goes very well with dosai.

Instant tomato chutney

3 big tomatoes
2 red chillies
1 tsp methi seeds
1 tsp tamarind paste
4 cloves garlic
2 tbsp Oil
Mustard seeds
Hing
Salt

Roast chilli, methi seeds and garlic in oil.
Steam tomatoes and remove skin.
Add all ingredients together and blend in mixer for about ½ minute.
Heat 2 tbsp oil in a kadai.
Add mustard seeds. When they splutter, add hing and the blended tomato mix.
Mix over low fire for 15 minutes, till it thickens and the oil rises to top.




















Tomato chutney

½ kg tomatoes
200 gms sugar
50 gms onion
Ginger
Garlic
Mustard seeds
Red chilli powder
Garam masala powder
Oil
Salt

Grind the onions, ginger & garlic.
Wash & boil tomatoes. Peel & chop them.
Heat oil in a pan & put mustard seeds in it.
When they splutter, put the onion paste and let it fry, stirring all the time.
Now add the tomatoes and cook for 10 minutes.
Add sugar, chilli powder, garam masala and salt.
Remove from fire and allow to cool.
Add acetic acid to preserve for a few days.